It’s still been too hot up here lately to do much cooking inside. I’ve been experimenting with using a cast-iron skillet on my grill to do high-heat cooking of vegetables. For Broccoli in particular, I’ve found that intense bottom heat of the grill does a better job searing the broccoli than either my oven or my indoor stove.
This is not a recipe for people who like their broccoli “lightly cooked”. You can add your favorite sauce or flavorings along with the garlic and spinach, if you like.
Turn your grill onto high (on both sides if it has two sides) and close the lid.
Cut the florets off 1 pound of broccoli and break or cut them into pieces. Cut the tough bases off the stems and then use a sharp paring knife to peel them. Chop the stems into bite-sized pieces that aren’t too small.
Put the broccoli in a cast iron skillet and toss with 2 T. olive oil and 1/2 t. salt. Place on the grill and close the lid again.
Soak 1/2 lb. of spinach, then drain and spin dry.
Mince 2 cloves of garlic.
In a few minutes you will hear the broccoli sizzling. Use a tongs to toss it every 3-4 minutes. If it starts to burn, turn down the gas down (preferably just on one side).
Continue cooking the broccoli until is browned all over. Turn the heat off but leave the pan on the grill. Immediately add the garlic and the spinach — the pan will steam quite a bit. Toss with the tongs — they will keep cooking just from the heat off the pan. When the spinach is cooked, transfer the contents of the pan to another bowl or dish.